This is a great meal to throw together in just minutes and it’s really filling. You can pick up sun-blushed tomatoes in the supermarket. They are a much brighter colour than sun-dried tomatoes and a little less intense in flavour. Alternatively roast some halved cherry tomatoes with a little olive oil with sea salt and black pepper at about 200°C/400°F/Gas mark 6, for about 40 minutes.

Cook the pasta in a large saucepan of boiling salted water until al dente.

Heat the oil in a large frying pan over a medium heat, add the garlic and fry gently for 1 minute.

Add the crème fraîche, peas and heat through.

Add the dill, tomatoes and a good pinch of salt and black pepper and stir through.

Drain the pasta completely once cooked, place back in the pot and add the contents of the frying pan to it. Add the salmon strips and toss everything together until coated.